Dark Chocolate Cranberry Cookies

I want to keep this recipe a secret. I really do.

But I can’t. It would be reprehensible of me to refuse to share this gem of a cookie with my readers. Besides, you deserve something really good after such a long wait. Please accept my apology in the form of this chocolaty, tangy morsel.

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It’s not just my recipe either. My good friend, Tanisha, joined me in the kitchen last night, and this is what came of it. Great things happen when friends end up in the kitchen. This cookie is proof.

More often than not, my inspiration for creating a dessert recipe is found in a decadent sweet that has enough simple carbohydrates to keep your blood sugar levels elevated for weeks. On top of that, it’s usually void of any nutritional value.

I think I can speak for Tanisha, too, when I say, our goal is to make desserts that rival the original in taste while adding a lot of powerful nutrients.

In this case it was the Double Dark Chocolate Pomegranate Cookies, one of our winter time favorites, that got a complete health makeover.

No white flour (actually, no grains at all), no gluten, no refined sweetener. Just the good stuff, plain and simple. Cranberries are high in antioxidants (as are pomegranates, so feel free to substitute.) and so is dark chocolate, so consider this your immunity boost for cold season. (See disclaimer below.)

IMG_1028Dark Chocolate Cranberry Cookies

Recipe created by Sarah and Tanisha
  • 1 c. almond flour
  • 1 c. cocoa powder
  • 1/4 t. baking soda
  • 1 t. arrowroot powder
  • 5 T. butter
  • 1/2 c. honey
  • 1 egg
  • 2 t. vanilla
  • 1 c. chopped fresh cranberries
  • 1 c. dark chocolate chips or chunks

1. Heat oven to 350 degrees. Cover a cookie sheet with parchment.

2. Combine almond flour, cocoa powder, soda, arrowroot powder. Cut in butter. (I used my fingers because I’m lazy and didn’t want to get out any equipment.)

3. Mix in honey, egg, and vanilla.

4. Add chocolate and cranberries.

5. Eat some cookie dough.

6. Place dough in heaping tablespoons on the parchment covered sheet, leaving room to spread a little.

7. Bake for 12 minutes.

8. Slide parchment on to a cooling rack and repeat steps 5-9.

9. Enjoy!

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Disclaimer -

I am not a doctor or registered dietitian. I do not claim to cure any cause, condition, or disease, though my suggestions may prove helpful. I do not provide medical aid or nutrition for the purpose of health or disease. Howbeit, every food one chooses to consume either greatly benefits one’s health, or diminishes thereof.

This is merely a food blog in the most colossal way possible. The information held on this blog is solely the opinion of a layman of the kitchen. The research and information covered in this blog is open to public domain for discussion and in no way breaches or breaks the boundaries of any law that I currently know of. I am not a doctor nor do I claim to have any formal medical background, however my background with food from decades in the kitchen is extensive. I am not liable, either expressly or in an implied manner, nor claim any responsibility for any emotional or physical problems that may occur directly or indirectly from reading this blog or the baking and eat of the recipes hereon.

Mexican Chocolate Pudding Souffles with Cinnamon Whipped Cream

It must be the colder weather.

I’m craving spicy in everything from cheese stuffed Anaheim peppers to fruit smoothies kicked off with ginger and cayenne. (Seriously, you have to try this mixture of ingredients in the blender – fresh pineapple, oranges, lemons, coconut oil, honey, ice, fresh ginger and cayenne pepper. Yum!!!!)

So you won’t find it hard to believe me when I tell you I made Mexican chocolate in two different forms two nights in a row. I hardly make anything twice in a row, so this was really something for me!

The idea started off with the leftover roasted yam in the refrigerator. It was so sweet and gooey I just had to add cocoa to it. And, with autumn in the air, there’s absolutely no reason why I shouldn’t put cinnamon and some heat in it, too.

Hello, again, cayenne pepper!

These delightful souffles are grain and gluten free, have no refined sugar, and are easily dairy free as well… if you leave off the whipped cream and use the alternative milk, of course.

IMG_0989Mexican Chocolate Pudding Souffle

  • 2 c. cooked yam or sweet potato, preferably, not the starchy ones.
  • 8 egg yolks
  • 1/2 c. honey
  • 1 T. vanilla
  • 1 t. sea salt
  • 1 1/2 t. cinnamon
  • 1/2 t. cayenne pepper
  • 3 T. coconut flour
  • 1 c. cocoa powder
  • 2 c. milk (cow, almond, any kind will do.)

Heat oven to 350 degrees.

Pour all of the above ingredients into a blender or food processor and blend until smooth. Pour into a bowl.

IMG_0992Combine…

  • 8 egg whites
  • 1/2 t. cream of tartar

…and beat until stiff peaks form. Fold into the chocolate mixture. Spoon mixture into 10-12 mugs (depends on the size of your mugs) filling just until 2/3 full.

Turn oven down to 325 degrees and bake souffles for 25 minutes.

IMG_1006Let cool slightly before topping with whipped cream and serving.

Cinnamon Maple Whipped Cream

  • 1 c. whipping cream
  • 2 T. maple syrup
  • 1/4 t. cinnamon

Whip until desired consistency, or pour into a cream whipper.

IMG_1015I chose to bake these in mugs because warm mugs are just cozy and their easy and you don’t even have to grease them. AND, they leave the perfect amount of room on the top for all the whipped cream you could want. Well, maybe…

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Bean, Cheese, and Vegetable Enchiladas

The cold front finally came in. It’s deliciously cool outside, slightly rainy, and feels like autumn.

I am always excited for this kind of weather because some of my favorite meals seem to call for cold weather outside in order to enjoy them to their full potential.

With spicy undertones and creamy filling, these vegetarian enchiladas fit the bill for just this kind of evening.

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Bean, Cheese, and Vegetable Enchiladas

  • 1 onion, chopped and sauteed
  • 2 zucchinis, shredded
  • kernels from two heads of corn
  • 3 avocados, cubed
  • 2 jalapenos, seeded and minced
  • 1/4 c. cilantro, chopped
  • 1 lb sharp cheddar, shredded
  • 2 cans pinto beans, drained
  • salt to taste
  • 10-12 flour tortillas
  • olive oil

Preheat oven to 375 degrees.

IMG_0966Combine all the veggies…

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…the cheese and the beans.

IMG_0971Brush oil onto a large casserole dish. Fill tortillas generously with veggie mixture and roll tightly. Lay seam side down in casserole dish and brush with oil. Repeat with remaining tortillas, leaving room between each enchilada.

Bake at 375 degrees for 30 minutes, or until golden brown.

IMG_0973Enjoy hot from the oven!

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